Preheat the oven to 200°C/gas mark 6. Make a series of small slits in the beef, and stuff each with a slice of garlic.

2

Add 1 tbsp oil to a large frying pan and seal the beef on all sides over a high heat. Place in a roasting tray and scatter the onions around it. Drizzle the onions with the remaining oil and season to taste. Roast for 20 minutes, then reduce the heat to 180°C/gas mark 4. Continue to cook for 20 minutes per 500g, removing the onions after the first 20 minutes to prevent them from burning.

3

Once the beef is cooked, wrap it in greaseproof paper and set it aside to rest for 15-20 minutes. Heat the roasting tray it was cooked in over a medium heat and add the flour. Cook for 2 minutes, then gradually add the stock, stirring constantly to prevent lumps. Once all the stock has been added, add the balsamic and simmer for 5 minutes, until thickened. Serve with the beef and onions.